Contaminated poultry is the major vehicle for consumer's exposure to Campylobacter. This study aimed to perceive potential cross-contamination events during preparation of raw poultry that can contribute to the spread of Campylobacter spp. in domestic kitchen environments and to understand consumers' meanings and justifications on preparation of a poultry dish at home. A total of 18 households were visited to observe consumers preparing a recipe that included poultry. Poultry samples and swabs from the kitchen surfaces and utensils, such as kitchen cloth, hand towel, sponge, cutting boards and the sink, were collected before and after food preparation and tested for the presence of Campylobacter spp. Genotypic characterization of 72 Campylobacter spp. isolates was carried out through Pulse-Field Gel Electrophoresis (PFGE). Fourteen chicken samples were contaminated with Campylobacter spp. (77.8%). Twelve consumers (66.6%) washed the chicken meat under running tap water and eight (44.4%) used cutting boards. Also, only five consumers washed their hands properly prior to or during meal preparation. Cross-contamination events were detected in four kitchens, between the raw chicken and two cutting boards, two sinks and one kitchen cloth. The poultry samples presented different levels of contamination (< 4.0 × 10¹ CFU/g to 2.2 × 10³ CFU/g), being some poultry with lower Campylobacter loads the origin of three cross-contamination events during food preparation. Both C. jejuni and C. coli were recovered. Molecular typing by PFGE showed a high diversity among the isolates. There were different explanations for the practice of cleaning and rinsing chicken, but, in general, it is a habit linked to what they have learned from their families. These results highlight the potential for the dissemination of Campylobacter strains in the domestic environment through the preparation of chicken meat and the need to raise awareness among consumers for an appropriate handling of raw poultry in order to decrease the risk of campylobacteriosis.

受污染的家禽是消费者接触弯曲杆菌的主要媒介。这项研究的目的是在生禽的制备过程中察觉到潜在的交叉污染事件，这些事件可能有助于弯曲杆菌属的传播。在家庭厨房环境中使用，并了解消费者在家里准备家禽菜的意义和理由。总共访问了18个家庭，以观察消费者准备的食谱包括家禽。在准备食物之前和之后，从厨房表面和用具（例如厨房布，毛巾，海绵，切菜板和水槽）收集家禽样品和药签，并测试弯曲杆菌属的存在。72个弯曲杆菌的基因型鉴定spp。通过脉冲场凝胶电泳（PFGE）进行分离。十四只鸡样品被弯曲杆菌属菌污染。（77.8％）。十二名消费者（66.6％）用流动的自来水清洗了鸡肉，八名消费者（44.4％）用了切菜板。而且，只有五位消费者在准备餐点之前或之中正确洗了手。在四个厨房中发现了交叉污染事件，在生鸡肉和两个切菜板之间，两个水槽和一块厨房布之间。家禽样品呈现出不同程度的污染（<4.0×10 ¹  CFU / g至2.2×10 ³  CFU / g），这是一些弯曲菌含量较低的家禽在食品制备过程中发生了三种交叉污染事件。都回收空肠弯曲杆菌和大肠杆菌。PFGE的分子分型显示了分离株之间的高度多样性。对于清洁和冲洗鸡的做法有不同的解释，但总的来说，这是一种与他们从家庭中学到的习惯有关的习惯。这些结果突出了通过制备鸡肉在家庭环境中传播弯曲杆菌菌株的潜力，以及需要提高消费者对生禽的适当处理以降低弯曲杆菌病风险的认识。